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Bits & Pieces Hancock September 3

It's that time of year again, where the gardens are producing like crazy and you are trying to find ways to use the produce.

Someone asked me not to long ago for my son, Boyd's salsa recipe, while I think it is Kristine's and not Boyd's, I will give it anyway. My kids make this year round, because it is made fresh and keeps up to two weeks in the refrigerator. However, it never lasts that long.

1 can black beans, save 2 tbsp. juice

Cherry tomatoes about 25 or 4 large tomatoes

1 large red onion or regular onion will do

Cilantro 1/4 cup or parsley can also be used

1 small can corn

Fresh Jalapenos 2-3 diced

2 cans of rotel or chopped green chilies

garlic salt to taste and 2 tbsp of Italian dressing

Mix together and serve with chips.

Or if you would like to can salsa, here is a recipe ....

1 quart tomatoes skinned (fresh or canned)

1/2 cup vinegar

1/2 cup chopped onion 1 8 oz. tomato paste

1 glove garlic 1 T. sugar

1 bell pepper, diced 1 T. salt

2-3 jalapeno peppers, diced 2 T. parsley flakes

1 small can green chilies 2 T. chili powder

Combine all of the ingredients above together. Bring to a boil and cook for about an hour. Put into jars and seal. Process 20 minutes. Makes 10 1/2 pints. *Note 4 tomatoes make a quart and cilantro could be used in place of parsley.

And last, I finally found a recipe for Creamy Cucumbers that doesn't use Miracle Whip or Mayo, just cream and vinegar.

Cucumbers, 3 medium to large

Onion, 1 large 3/4 cup vinegar

1 T. sugar 3/4 cup cream or half & half

1 tsp salt. 1/4 tsp pepper

Slice cucumbers with or without skin on, slice the onion, make into rings. Mix together the other ingredients, pour over cucumbers and onions. Cover and chill about 2 hours.